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Pear and rhubarb crumble
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Get ready to devour delectable pear and rhubarb crumbles.
Ingredients:
  • Melted butter, to grease
  • 3 Buerre Bosc pears, peeled, cored and coarsley chopped
  • 1 bunch rhubarb, washed, trimmed, coarsely chopped
  • 1 orange, juiced
  • 1 1/2 tsp ground cinnamon
  • 160g butter
  • 150g Granita biscuits, coarsely crushed
  • 25g (1/3) cup shredded coconut
  • Vanilla ice-cream or double cream, to serve
Instructions:
  • 1. Preheat oven to 180C. Grease four 250ml (1-cup) ovenproof ramekins with melted butter. In a medium saucepan, combine pear, rhubarb, orange juice, cinnamon, and half of the butter. Cook over medium-low heat for 6-8 minutes until pear and rhubarb are just tender. Spoon mixture evenly into the ramekins.
  • Next, combine the biscuit and coconut in a medium bowl. Use your fingertips to incorporate the remaining butter until the mixture resembles breadcrumbs. Sprinkle the biscuit mixture over the pear filling and bake for 25-30 minutes until golden. Serve with cream or vanilla ice-cream.

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